Antonio M. Gotto

The key to this fine dining hospital restaurant book are the sauces, particularly Chez Eddy Soubise made without cream. This soubise is an ingredient for many recipes. Another, Chez Eddy Demi-Glace, now has commercial low-fat, even vegetarian, options in the market place (so don't shy away from the recipes with veal bones).
Brownies, p. 287, like a dense apple cake, not the usual hospital food quality. Though we used eggs instead of egg substitute.
Melon Sorbet, p. 272, ok, egg whites floated rather than folded.
Grilled Chicken with Orange-Cilantro Sauce, p. 142, chicken not exciting, sauce was worth doing again. Serve with potatoes or rice.… (plus d'informations)